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Lemon Ricotta Ramekin Cheesecakes

These Italian-style lemon ricotta ramekin cheesecakes are made with ricotta and mascarpone cheeses, Greek yogurt and lemon zest for easy individual-sized desserts.

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
4 hrs 20 mins
Total Time
5 hrs 10 mins
Servings: 4 people
Calories: 399 kcal
Course: Dessert
Cuisine: Italian

Ingredients

Graham Cracker Crust (Optional):
  • ¾ cup graham cracker crumbs, finely ground (~4 graham crackers) Use gluten-free graham crackers if needed
  • 2 tablespoons sugar
  • 3 tablespoons melted butter
Ricotta Cheesecake:
  • 1 quart water for water bath (amount approximate)
  • 4 ounces ricotta (whole milk)
  • 4 ounces mascarpone Half of a standard-size container
  • ¼ cup plain Greek yogurt (whole milk)
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ½ lemon, juiced and zested
  • 1 egg
  • fresh berries, warmed jam (optional, to serve)

Instructions

Graham Cracker Crust:
    Cup of Yum
  1. Preheat oven to 375°F.Mix together the graham cracker crumbs, sugar, and butter until well blended.  Texture should resemble wet sand.Divide mixture between four 6-ounce ramekins.
  2. Use your fingers to press the cracker mixture into the bottom and partially up the sides of the ramekins.Place ramekins on a baking sheet. Bake 7 minutes.
Cheesecake:
  1. Lower oven heat to 350ºF.Begin boiling water in a tea kettle (or in a small pot).Add ricotta, mascarpone, Greek yogurt, sugar, and vanilla to a large mixing bowl.  Use an electric hand mixer on medium-high to whip until ingredients are well combined.  Add the lemon zest and lemon juice and mix whip again.Add the egg to the cheese mixture, and whip on low until egg is incorporated.
  2. Scoop cheesecake mixture into the ramekins, dividing evenly. Use a rubber spatula to smooth the cheesecake mixture.
  3. Place ramekins into a large baking dish. Carefully pour the hot water into the casserole dish, taking care not to splash water into the ramekins. Add water until the water-level reaches halfway up the ramekins.
  4. Bake cheesecake about 25 minutes.  Cakes should be set along the edges, but still slightly wiggle in the center when moved.Carefully remove cakes from the water bath, and allow them to fully cool (about 30 minutes), and then chill in the fridge for at least 4 hours.Serve within 2 days. Optionally, top with berries and warm jam before serving.

Notes

  • Pan Size:
  • Gluten-Free Preparation Options:
  • Make-Ahead Options:
  • This recipe was tested in 6-ounce ramekins and is not intended for use in a springform pan.
  • If you change the pan size, be aware that the cook time will need to be adjusted.
  • There is not enough batter to fill a full 8" springform pan.
  • Use gluten-free certified graham crackers.
  • Skip the crust entirely.  These cheesecakes are delicious without a crust.
  • Graham cracker crust can be prepared up to 3 days before baking. Refrigerate until ready to use.
  • Cheesecakes can be baked up to 2 days before serving.  Refrigerate until ready to serve.
  • Cheesecakes can also be wrapped tightly and frozen for up to one month.  Thaw in the fridge for about 8 hours before serving.  (Keep in mind that you'd be freezing your ramekins, so freezing may or may not be a great option for you.)

Nutrition Information

Calories 399kcal (20%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 28g (43%) Saturated Fat 16g (80%) Trans Fat 1g Cholesterol 107mg (36%) Sodium 246mg (10%) Potassium 115mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 848IU (17%) Vitamin C 7mg (8%) Calcium 138mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 399

% Daily Value*

Calories 399kcal 20%
Carbohydrates 28g 9%
Protein 9g 18%
Fat 28g 43%
Saturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 107mg 36%
Sodium 246mg 10%
Potassium 115mg 2%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 848IU 17%
Vitamin C 7mg 8%
Calcium 138mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.